Persimmons, Mother Nature's Autumn Treat!

This old village –

not a single house

without persimmon trees

Matsuo Basho

Did you know that North America has its native persimmons, diospyros virginiana? However many of the persimmons consumed in this continent are from Asia, such as China, Japan, or Korea.

If you have bought any persimmons from one of your local produce markets, they are probably, diospyros kaki persimmons, also “Japanese” or “Oriental” persimmons.

This linked article by Francis Skalicky of the Missouri Department of Conservation is an interesting read on persimmons. For example, did you know that the North American persimmon seeds, diospyros virginiana, used to be roasted and grounded to make coffee substitutes?

An 1863 edition of the Montgomery (Ala.) Advertiser reports “… the seeds of the persimmon when roasted and ground produces a beverage which cannot, even by old and experienced coffee drinkers, be distinguished from genuine coffee.”

Skalicky, Francis. “Facts of persimmon as interesting as folklore.” Missouri Department of Conservation, October 5, 2018, www.news-leader.com/story/sports/outdoors/2018/10/05/facts-persimmons-interesting-folklore/1486574002

Persimmon in front of self-portrait painting with persimmon in hand, The Offering.

Diospyros kaki is a deciduous tree native to China that was taken to Japan and Korea many centuries ago. Its fruit has been an important food in all three countries – and is now, according to one authority, the world’s major fruit. Common names include Chinese persimmon, Japanese persimmon, oriental persimmon, and kaki (柿). As suggested by the haiku, trees were widely planted in Japan and central to the lives of its people.

Kennedy, Corinne. “Persimmon: The Divine Fruit of Autumn.” Seatle Japanese Garden, November 21, 2019, www.seattlejapanesegarden.org/blog/2019/11/19/persimmon-the-divine-fruit-of-autumn

It is usually a chance encounter to find persimmons in produce stores in the area where I live. If a produce store has them, the only evidence it had them is the empty boxes that cradled them. So when they were not sold out, I did not hesitate to pick up two dozen of Mother Nature’s fall candy.

It is a treat by itself, thinly sliced and served over a bowl of oatmeal, in a salad dish, or drizzled with black mushroom soy sauce, garlic, sesame seed oil, Thai chilly, and some sugar to balance the hotness from the Thai chilly.

As for the sauce, there is no specific measure for this sauce, only a play of flavors according to your tastebuds. It was a fun experiment that had a nice dose of umami. Yumminess!